I have been on a HUGE curry kick – just ask my family. I can’t seem to get enough of it. But, this is one of my absolute favorites. Serve this over brown rice or quinoa.
1 cup chopped onion
1 tbsp. minced fresh ginger
2 cloves minced garlic
1 medium tomato, chopped
1 tsp. coconut oil (optional)
2 tsp. GOOD curry powder
1/2 cup water
1 15 oz can light (or not) coconut milk
2-3 tsp. tamari or soy sauce
sea salt to taste
Additions – these are suggestions – I would choose 1 protein and 3 of the vegies – I really like the sweet potato, cauliflower and peas or sweet potato, cauliflower and broccoli) Oh – and I always add spinach at the end – so I guess that’s really 4 vegetables – but that is optional.
Protein of choice (I use chick peas – 1 cans or about 1 1/2 cups) Edemame would be great, too.
1 sweet potato, cubed
1 small head cauliflower florets
2 small heads broccoli florets
1 cup frozen peas
1 eggplant cubed
5-10 oz fresh spinach (add in the last few minutes of cooking so it wilts nicely)
Heat lg. saucepan on high. Add a little water to saute onions and ginger. Saute for about 5 min. Then add the garlic and tomato. Saute 3 more minutes. Then add coconut oil (if using) and curry powder. Saute 1 minute. Then add the water and coconut milk, and sweet potato and eggplant (if using). Bring to a boil and add the other vegetables you are using. Cook until vegies are almost done. Then add your protein – assuming it only needs to be heated) and simmer for a few minutes. Add tamari and salt to taste. Stir and serve.